Asparagus Soup

Ingredients:

• 2 pounds asparagus
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup heavy cream
• 1 lemon, juiced
• Croutons, for serving (optional)

Instructions:

1. Preheat oven to 425 degrees. Trim the ends of the asparagus and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until slightly charred and tender.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Chop the roasted asparagus into small pieces, reserving a few whole spears for garnish. Add the chopped asparagus to the pot with the onion and garlic. Pour in the vegetable broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using an immersion blender, blend the soup until smooth. If you do not have an immersion blender, carefully blend the soup in batches in a traditional blender. Be sure to vent the lid to avoid steam buildup.
5. Stir in the heavy cream and lemon juice. Cook for an additional 5 minutes.
6. Serve hot with reserved asparagus spears and croutons, if desired.